White Chicken Enchiladas

There’s something truly comforting about white chicken enchiladas. This dish combines tender, shredded chicken with creamy, cheesy goodness, all wrapped up in soft tortillas and topped with a rich sauce that makes every bite a delight. Whether you’re hosting a casual gathering, celebrating a special occasion, or simply whipping up a weeknight dinner, these enchiladas are always a hit. Their warm, inviting flavors promise to bring smiles to the table, making it a favorite among both kids and adults alike.

What sets these enchiladas apart is their delectable blend of flavors and textures. The creamy filling is a scrumptious medley of chicken, cheese, and spices, while the sauce adds a rich layer of taste that ties everything together. Once you taste these enchiladas, you’ll find them hard to resist, and they quickly turn into a comforting ritual you’re sure to recreate time and again!

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2 cups boneless skinless chicken breasts
• 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
• 5 ounces cream cheese
• 2 teaspoon garlic powder
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies
• 10 soft flour tortillas

Fresh ingredients ready for preparation to create a delicious meal.

Directions

1. Cook the chicken by your preferred method—boil, bake, or use rotisserie chicken. Once the chicken is cooked, preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a mixing bowl, add the cooked chicken and shred it with a fork if necessary. Incorporate 3/4 cup of the shredded Monterey Jack (or Pepper Jack) cheese, garlic powder, and cream cheese. Mix well until combined.
3. In a saucepan, melt the butter over medium heat, then stir in the flour and taco seasoning, cooking for about 1 minute.
4. Gradually whisk in 2 cups of chicken broth until smooth. Add half a cup of the shredded cheese and cook over medium heat until the mixture thickens and starts to bubble.
5. Remove the pot from the heat and stir in the sour cream and diced chilies. Important: avoid bringing the mixture to a boil at this stage.
6. In each tortilla, spoon in some of the chicken cheese mixture, roll it up, and place it seam-side down into the greased baking dish.
7. Pour the sauce evenly over the enchiladas and top with the remaining shredded cheese.
8. Bake for 22 minutes, then switch to high broil for an additional 3 minutes to achieve a golden and bubbly cheese topping.

Tips & Variations

• Ingredient Substitutions: You can swap the chicken with shredded pork or beef for a different flavor. For a vegetarian option, try using black beans or sautéed vegetables.
• Optional Variations: Add fresh cilantro, jalapeños, or corn to the chicken mixture for extra flavor and texture. Consider using different types of cheese for a unique twist.
• Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven until heated through, or microwave individually covered for a couple of minutes.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty Level: Easy

A classic dish that brings warmth and satisfaction to any meal.

White Chicken Enchiladas

400kcal

Pinterest Facebook Share on X

Share Print

Prep 20 minutes mins

Cook 30 minutes mins

Total 50 minutes mins

Comforting white chicken enchiladas filled with tender chicken, creamy cheese, and topped with a rich sauce, perfect for any occasion.

Servings 6 servings

Course Dinner, Main Course

Cuisine Mexican

Ingredients

1x2x3x

For the filling

• ▢ 2 cups boneless skinless chicken breasts Cooked by your preferred method
• ▢ 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese) Reserve some for topping
• ▢ 5 ounces cream cheese
• ▢ 2 teaspoons garlic powder

For the sauce

• ▢ 3 tablespoons butter
• ▢ 3 tablespoons flour
• ▢ 1 tablespoon taco seasoning
• ▢ 2 cups chicken broth
• ▢ 1/2 cup sour cream
• ▢ 4 ounces canned diced green chilies

For assembly

• ▢ 10 pieces soft flour tortillas

Method

Prevent Sleep ModePrevent Sleep Mode

Preparation

1. Cook the chicken by your preferred method—boil, bake, or use rotisserie chicken.
2. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
3. In a mixing bowl, add the cooked chicken and shred it with a fork if necessary.
4. Incorporate 3/4 cup of the shredded cheese, garlic powder, and cream cheese. Mix well until combined.

Making the sauce

1. In a saucepan, melt the butter over medium heat, then stir in the flour and taco seasoning, cooking for about 1 minute.
2. Gradually whisk in 2 cups of chicken broth until smooth.
3. Add half a cup of the shredded cheese and cook over medium heat until the mixture thickens and starts to bubble.
4. Remove the pot from the heat and stir in the sour cream and diced chilies. Avoid bringing the mixture to a boil at this stage.

Assembly and baking

1. In each tortilla, spoon in some of the chicken cheese mixture, roll it up, and place it seam-side down into the greased baking dish.
2. Pour the sauce evenly over the enchiladas and top with the remaining shredded cheese.
3. Bake for 22 minutes, then switch to high broil for an additional 3 minutes to achieve a golden and bubbly cheese topping.

Nutrition

Serving1gCalories400kcalCarbohydrates30gProtein20gFat25gSaturated Fat10gSodium700mgFiber3gSugar2g

Notes

You can swap the chicken with shredded pork or beef for a different flavor. For a vegetarian option, try using black beans or sautéed vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven until heated through.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!